Put the cacao or cocoa powder in a small glass bowl and set aside. Set chocolate bar silicon mold(s) onto a small baking sheet – or line a large baking sheet with wax or parchment paper (to make bark). Set aside.

Pour the ½ cup crunchy chickpeas into a quart-sized food storage bag, seal, and using a rolling pin or hammer break the chickpeas into pieces. Set aside.

In a small saucepan over medium-low heat, melt the cocoa butter with the maple syrup, stirring occasionally. Do not let the mixture come to a boil. Remove from the heat and stir in the vanilla extract and liquid stevia.

Pour the cocoa butter mixture into the bowl with the cacao powder and using a whisk, stir until the cacao powder has dissolved completely and there are no lumps. Taste for sweetness and adjust if necessary. Stir in the crushed crunchy chickpeas and dried blueberries.

Divide the chocolate between the silicon molds – or spread onto the lined baking sheet. Sprinkle additional whole crunchy chickpeas and dried blueberries on top. Tap the molds/baking sheet on the counter a few times. Chill chocolates/bark until firm. Remove chocolates from mold; or if you made bark, break chocolate into pieces. Store chocolates in an air-tight container.

Recipe by Authentic World Cuisine | Saffron Road at https://saffronroad.com/sea-salt-crunchy-chickpeas-dried-blueberries-chocolates/